barbecued pork bun

is a kind of cuisine snack

The basic materials are barbecued pork, salt, pepper, onion, ginger, soy sauce and flour.

Practice:

① Cut the barbecued pork into small pieces, mince the onion and ginger, add soy sauce and salt, and mix to form a pit; Add sugar, warm water and baking powder to the flour, save two hours, and add sesame oil and white sugar when the dough is started.

(2) Divide the flour into components, roll it into skin with thick middle and thin sides, wrap the barbecued pork and minced onion and ginger into steamed buns, and steam for 15 minutes.

turnip cake

Its basic features are crisp outside and tender inside, and its taste is fragrant but not sweet

Basic materials: radish, sausage, dried shrimps, mushrooms, celery, proper amount of monosodium glutamate, refined salt, pepper, rice paste and potato powder

Folk snacks. Also known as radish cake. Caitou is the common name of radish, and Caitouguo is a kind of Chaoshan local rice cake, which is steamed by every household during the Chinese New Year. When making, first scrape the rough skin of radish, slice it into shreds, stir-fry it in a small pot until soft, add sausage, shrimp, mushrooms and celery, add proper amount of monosodium glutamate, refined salt and pepper, mix well with rice paste and potato powder, then steam it in a steamer (first put a cloth on the bottom of the cage) until it is not sticky when chopsticks are inserted. Another method: the shredded radish is not fried, directly mixed with rice flour and other ingredients, mixed with water and steamed in a steamer. When eating, cut the cauliflower into pieces, put it in a pan and fry it in oil until it is golden yellow. The vegetable head is crisp outside and tender inside, and the taste is fragrant but not sweet.

rice rolls

Basic materials: starch, chestnut powder, salt, Chili sauce and coriander

Preparation method

① Mix the starch with warm water to make a paste, pour in the chestnut powder and salt, then add water, mix thoroughly and let stand for 2 hours;

② Rub the dough into strips, pick it into embryos, then press it into skins and roll it into rolls; Put aside for 2-3 minutes, steam with boiling water for about 15 minutes, and sprinkle with Chili sauce and coriander after taking out.

Boat porridge:

In Liwan area, vendors use small boats to handle porridge. The traditional method of making boat porridge is to put the processed porridge materials such as fish fillets, shrimps, shredded sea cucumbers, fried peanuts, fried vermicelli, shredded ginger and shredded onion into a bowl, and then scoop boiling rice congee into the bowl. Boat porridge is quick and convenient, full of flavor, fresh and delicious, quenching thirst and satisfying hunger, and is very popular among people.

Raw rolled porridge:

Add fresh meat to the pre-cooked porridge bottom and boil it bowl by bowl, which is "raw rolled porridge". Raw porridge is a general term. According to different materials, there are beef porridge, sliced pork porridge, fish porridge, slippery chicken porridge, Shangshi porridge, frog porridge and so on. The bottom of the porridge is rice congee, which is made from dried scallops, earth fish or pig bones.

Crab soup dumplings

Ingredients:

1. Skinning materials: 5g of flour, 25g of yeast, a proper amount of boiled noodles (mixed with 5g of flour and 5g of boiling water), 1.5g of alkali and 1g of clear water.

2. Stuffing materials: 1 grams of agar paste, 2 grams of minced pork, 15 grams of minced fresh shrimp, 75 grams of minced cooked shrimp, 5 grams of diced mushrooms with water, 5 grams of minced crab, monosodium glutamate, refined salt, soy sauce, cooked lard, sesame oil, pepper and sugar.

Method:

1. Rub 5g of medium gluten flour and other leather-making materials into dough until it is smooth, then cover it with a wet towel and let it stand for 15 minutes.

2. Mix all kinds of stuffing materials evenly and put them in the refrigerator for 1 hour for later use.

3. Take small doses from the dough, roll it extremely thin, wrap it in a stuffing, knead it into a dumpling shape, put it in a small cage with lotus leaves, and steam it in a boiling pot with high fire.

characteristics: this product is like egg yolk, thin skin, soft, tough and smooth, delicious and fragrant, and it is a good Cantonese dim sum in the tea market.

water chestnut cake

raw materials: 75g of water chestnut powder, 25g of water chestnut meat, 25g of white sugar, 15g of lard and a small amount of edible red pigment.

Method:

1. Slice water chestnut meat.

2. Mix the horseshoe powder with white sugar and clear water and divide it into 8 bowls, 4 of which are mixed with a little edible red pigment.

3. Take a square plate, brush it with lard, pour in a bowl of water chestnut powder without pigment, spread a layer of water chestnut slices on it, steam it in a steamer for about 7 minutes, take it out and then pour in a bowl of water chestnut powder with red pigment for steaming; According to this method, it is spread layer by layer, steamed and taken out.

characteristics: this product is red and white, and it tastes sweet, crisp and refreshing.

Chicken Pie

Making method

Cut the sugar fat into granules as big as white beans. Almond, walnut meat and elemene are all cut into granules as big as red beans. Put the white flour, sugar, mung bean powder and fat granules on the table and mix well. Then add the granules of elemene, melon seeds, walnuts, sesame seeds, south milk, salt and Shaoxing wine, and knead them into lumps.

the method of making pastry crust is that white flour and maltose are mixed and kneaded into dough, and then divided into small dough, and each small dough is kneaded into a round dough, and a filling is wrapped, and the seams should be sealed to prevent the filling from coming out. After wrapping, put it into the chicken cake model, compact it by hand, and then tap the mold seal gently, and the chicken cake will be demoulded. Finally, put the chicken cake in an iron baking pan, coat the cake with a layer of egg yolk water, put it in a heated oven, and bake at 25 degrees for about 15 minutes. When the cake is golden yellow, it can be taken out.

Speaking of Chaoshan snacks

There have always been two attitudes towards eating, one is "eat well" and the other is "delicious". "Eat well" means to be full and nutritious to meet people's physiological needs. "Delicious" means paying attention to the taste of food, which is a kind of enjoyment and belongs to the spiritual level. Snacks are "delicious" foods. What is a snack? Snacks are snacks other than dinner, that is, "snacks". They just touch the heart and don't touch the stomach. In the face of snacks other than dinner, you can choose to eat or not to eat. You don't have to care about the quantity and quality, but only the delicacy. From this point of view, pure food should be snacks and the like.

In the past, Chaoshan people used to say "Have you eaten well" to greet people, which shows that it was a problem to have food at that time. Nowadays, not many people greet people like this. With the progress of the times, we have basically solved the problem of food and clothing. People are not satisfied with filling their stomachs, but want to eat more tastefully and emotionally. Therefore, it is a fashionable topic to talk about consumption after food and clothing, snacks and food.

Looking back at the course of holding Chaoshan Food Festival in Shantou, we can also see the development trend of food consumption. In 1988, Shantou began to hold Chaoshan Food Festival, which has been held for 8 times so far. At first, the highlight of the event was to exchange cooking skills and evaluate them in various restaurants as the Chaozhou cuisine for dinner. Of course, we are facing the industry and the high consumption class. In 1999, the fifth Chaoshan Food Festival began to try to focus on Chaoshan snacks. In the flavor hall of the hotel, facing the public's concentrated exhibition of snacks from all over Chaoshan, it was unexpectedly welcomed. As a result, it was out of control, and the following Chaoshan food festivals held Chaoshan snack temple fairs and tasting activities in the open square, and every session was full of scenes. This shows that people are more and more inclined to pursue food enjoyment on the premise of "eating well".

Chaoshan is one of the famous snack areas, and many snacks are not only loved by local people, but also popular in other places. Eight Chaoshan snacks have been awarded the title of "Chinese Famous Snacks" at the National Excellent Snacks Variety Evaluation Meeting-"Chinese Famous Snacks Recognition Meeting". Why are Chaoshan snacks so attractive? What are its characteristics?

1. Born in poverty, it is natural.

Countless local snacks or dim sum in China were either born out of the court or produced by the people. Chaoshan snacks, almost all of which are original by the people, have been circulated among the people. This is determined by the fact that Chaoshan is located in the "corner of the country at the end of the province" in history, far from the national political center, and the commercial society was formed late and the social wealth was not high. A few Chaoshan snacks came by hand: Xitianxiang Oyster Baked, Goose Goose, Elder Sister's Pig's Foot Rice, and Mother's Palace Zongqiu. Which name is not simple and straightforward, and the local flavor is tangy. Looking at Chaoshan snacks, there are roughly three channels for their formation.

1. Tribute to the gods

In the coastal area of Chaoshan, the climate is hot and humid, which makes people easy to get sick. In addition, the risk of offshore operation is high, the labor and harvest are disproportionate, and there are many accidental factors. When people can't predict their own fate, they often pin their hopes on the blessing of the gods. In addition, in the era of material scarcity, people can also give themselves a reason to improve their lives with the activities of worshipping God. Therefore, the old Chaoshan folk custom has the characteristics of many seasons and many gods. Many Chaoshan snacks were originally offerings of worship, such as "Caitouguo" (meaning "colored head") and "Sweet Guo" in the Spring Festival, "Mianxian" (meaning "longevity") in Mazusheng (birthday), "Zongqiu" in the Dragon Boat Festival, "moon cake" in the Mid-Autumn Festival, etc. As the saying goes, "When the season is ripe, it is ripe.

2. Snacks to supplement dinner

Unlike Cantonese snacks, these Chaoshan snacks are refreshments for the leisure class to pass the time, but snacks for coolies in rural towns to satisfy their hunger. Hipsters are used to eating porridge, for one thing, there was not enough food earlier, and for another, the climate was natural. People who do rough work eat several bowls of porridge in the morning, but they can't stand a burst of sweat. Before dinner, they are hungry. At this time, it's like finding a savior to meet a food stall bearer who walks across the street. He can supplement his physical strength with a few cents to meet his temporary needs. At that time, there were grass cake (bean jelly), bean curd and various sweet soups to cool off the heat in summer. In winter, there are hot beef ball soup, leeks and water chestnuts. You don't need a spoon to eat hay. Pick up a shallow bowl, spin your mouth around the bowl and wipe your mouth with a cloth. Cool! Beef balls were originally Hakka snacks. After Shantou opened its port, mountain products went abroad, foreign goods entered the mountains, and the water traffic was busy. The area around Handi in Shantou used to be a berth for Hakka cargo ships, and many Hakka cargo ships stopped there for the night. In the evening, there are Hakka people rowing boats to sell beef ball soup for the boss of the cargo ship as a snack. Later, beef balls were reformed and innovated by Chaoshan people, and kway teow was added to the soup to become beef ball kway teow, which is still the favorite snack of Chaoshan people until now. Later, fish balls, shrimp balls, cuttlefish balls, pork balls and so on were cloned to create the "meatball series" in Chaoshan. The "Xinxing Street Beef Ball" in "Chinese Famous Snacks" is made by Shantou people. Nowadays, when it comes to beef balls, everyone thinks it's Chao, but in fact, it's the product of hipsters' utilitarianism. The intelligence of hipsters is vividly displayed in a small ball.

3, home-cooked snacks

The most delicious snacks are all kinds of home-cooked snacks made by Chaoshan clever wives to relieve their children's hunger. Such as pumpkin, autumn melon and tomato. In the old days, before the season came, children clamored for "cakes", and the daughter-in-law at home had to find some ways to send these greedy children away. Some farmers in Chaoshan rural areas have sweet potato powder. They pick the fruits and vegetables planted in their own fields, mix them together and fry them in oil, which becomes a snack with unique flavor. When I was young, I ate the "cold porridge" made by my grandmother with sweet potato powder mixed with cold porridge overnight. It was really unique.

There is a snack called "Zhutou Zongzi", which is said to have been made unintentionally by Chenghai people. In the early years, there was a custom of having a big pig race at the Lantern Festival in Chenghai rural areas. Every seafood family had to slaughter pigs to worship their ancestors. After one family sacrificed their ancestors, the remaining pig heads could not be eaten for a while, so they chopped the pig's head meat, added seasoning and made it into "pig's head dumplings", which was particularly delicious. So it spread and became a flavor snack.

Chaoshan snacks entered the market as commodities in the 192s and 193s, that is, the peak of Shantou's commercial economy. At that time, small parks were crowded with shops, restaurants and hotels, forming a typical consumer market. As a kind of food, Chaoshan snacks can naturally find their own position here, such as the time-honored Aixi dry noodles, fragrant snacks, Xitianxiang Oyster Baked, and Laoma Palace Zongqiu, all of which entered the small parks at that time. As mentioned above, snacks have more cultural significance in diet, so it is easy to become a symbol of local culture and deeply imprinted in people's minds. Have you noticed that when many hipsters living abroad arrive in Shantou, the first thing they do is to go straight to the small park and have a delicious Chaoshan snack at the old snack bar, so as to overcome their lingering homesickness.

Chaoshan snacks are rooted in the people. They are not attached to the official culture or the scholar-bureaucrat culture. Since their birth, they have been spread among the people in a natural manner, conforming to the natural laws of natural selection. Therefore, we can now taste so many local snacks.

Second, the materials are simple and the taste is unique

Cantonese dim sum is famous for its foreign flavor, such as cream buns, egg tarts and barbecued pork buns. Shanghai snacks are famous for seafood, such as crab roe soup packets and spring rolls with minced fish. Northern snacks are mainly pasta. Chaoshan snacks are nothing without rice. A word "Guo" in Chaoshan dialect summarizes the main raw materials of Chaoshan snacks. In Chaoshan dictionary, "Guo" is explained in this way, a kind of fruit with rice flour as skin and stuffing. The leek bun is called "no rice bun" because the skin is sweet potato powder and the stuffing is vegetables, which shows the position of rice in snacks. Earlier, the ancestors of Chaoshan moved south from the Central Plains to Chaoshan. According to the custom of ancestral home, pasta was used as fruit for ancestor worship, and wheat was not produced in the south, so rice could only be used as fruit. This is the origin of "Guo". Later, the raw materials and practices of sacrificial food were constantly innovated and developed, and people called all the sacrificial packages "Guo". Hipsters are really superb in using rice as snacks. It can be a kind of raw material that is both skin and stuffing-"rice wrapped in rice". If there is a snack called "Taoguo", glutinous rice flour is used as skin and glutinous rice is used as stuffing, which is not only boring, but also very fragrant and delicious.

Chaoshan is rich in sweet potatoes, which are flat and cheap crops and are also widely used in snacks. Sweet potato powder can be used as the skin of snacks, such as "crystal ball" with sweet and salty stuffing and "leek cake". It can also be mixed with fruits and steamed into "Ma Ling potato cake", "taro cake" and "horseshoe cake". It can also be made into "cake baked sweet potato", "sweet potato soup" and so on. Although sweet potato comes from humble origins, it is a big family in Chaoshan snacks.

Different from Shanghai and other coastal areas, there are relatively few seafood in Chaoshan snacks, and rare seafood such as lobster, shark's fin and crab are even more rare. One of the reasons is that the climate in Chaoshan is hot and it is difficult to store seafood. In addition, it is also caused by its civilian characteristics.

Oysters are abundant in all coastal areas, but only Chaoshan is the place where oysters are made into delicious snacks. Its practice is also very simple, that is, sweet potato powder and oyster are mixed together and fried into cakes, and duck eggs are poured on them, but the taste is extremely unique, crisp outside and soft inside, fragrant and tender, and it has become a famous snack.

Looking at Chaoshan snacks, vegetarian food is the main food, but fish is rare. Its materials are simple, and most of them are based on common crops-rice, sweet potatoes and vegetables. However, it has won people's favor with its unique pastoral flavor, and it is deeply loved by people from all walks of life because of its low price.

Third, it is delicious and full of interest.

Since Chaoshan snacks are not "good to eat" but "delicious" food, people should naturally pay attention to their formal beauty while paying attention to their delicacies. In the past, when worshipping gods in Chaoshan rural areas, people liked to stick paper-cuts on various tributes, which we saw in Chaoshan folk traditional paper-cuts.